Eclair Coffee Tiramisu
Indulge your taste buds in the perfect marriage of two iconic desserts with the delectable Tiramisu Eclairs. This fusion of flavours will have you swooning with every bite, as the rich, creamy layers of tiramisu meet the light, airy pastry of an eclair.
To craft this culinary masterpiece, you will first need to whip up a batch of traditional eclair pastry. Combine water, butter, flour, and eggs to create the perfect dough, then pipe it into long, elegant shapes on a baking sheet. Bake until golden brown and crispy, then allow to cool before filling.
Next, prepare the filling by whipping together mascarpone cheese, heavy cream, sugar, and a hint of espresso for that signature tiramisu flavor. Spoon the creamy mixture into the cooled eclair shells, taking care to fill them to the brim for maximum indulgence.
To finish off your Tiramisu Eclairs, a dip of melt dark chocolate for an extra dose of decadence and dust the tops with a sprinkling of cocoa powder. Allow the eclairs to chill in the fridge for at least an hour to set, then serve and enjoy with a piping hot cup of coffee.
With its blend of creamy mascarpone, rich espresso, and delicate pastry, the Tiramisu Eclair is a showstopping dessert that is sure to impress even the most discerning of palates. So go ahead, treat yourself to this irresistible sweet sensation and savor every mouthful of this delectable delight.
Behold, the mouthwatering creation known as Tiramisu Eclairs. Allow me to guide you through the intricate steps of crafting this delightful treat.
Yield:
10 -12 servings
Supplies:
Mixing bowl medium size or stand mixer
Spatula
Whisk
piping bag
piping tip
Scale
silicone matt
Eclair Recipe:
Ingredients:
160g water
70 unsalted butters
90g all-purpose flour
½ tsp salt
½ tsp sugar
1 tbsp milk powder
3 large eggs
Steps:
In a medium saucepan, heat the water and butter until fully melted and starting to boil.
Add all of the flour at once. Stir with a spatula until the dough comes together. It will form a film of pastry dough, this will take 2-3 minutes.
Transfer the pastry dough to the mixing bowl of a stand mixer fitted with a flat hook. On lower speed, stir the pastry dough until the steam is almost gone.
The dough needs to cool down before you add in the egg, as the egg will cook in the hot steam like this.
It will take about 2-3 minutes if you do it by hand, it might take longer. Crack the eggs into a small bowl and add the first egg slowly to the dough, one at a time.
Mix the pastry dough until fully incorporated. Then continue adding the second egg, and repeat the same process with the last egg.
It’s takes 5-7 minutes
This is the right consistency, the pastry dough drips down like a V shape from the flat hook. Not too thick and not too thin, fitted with a large round tip. I use this tip for éclairs and churros.
Spoon the dough into a pastry bag. Pipe onto prepared baking sheets on parchment paper or silicone mats.
Pipe the éclair pastry dough into 4-inch long eclairs. Only squeeze once at the beginning as you pipe each éclair. Don’t add any more pressure after the initial squeeze. This will make about 12 pieces of 4-inch size long.
I bake at 350°F in my oven for 35-40 minutes. The éclairs smell so great after baking for 40 minutes.
Coffee Mascarpone Cream Filling Recipe:
Ingredients:
250ml heavy cream
240g mascarpone cheese
90g white chocolate
4g non flavor gelatin and 2 tbsp cold water to bloom the gelatin
2 tsp instant coffe or expresso
Steps:
Prepare the ganache a day prior is recommended
In a small bowl combine gelatin and cold water to bloom the gelatin set aside
medium saucepan add cream
Add 2 tsp Instant coffee bring to boil, adding chocolate , add bloom gelatin
stir until the chocolate complete melt.
Add the cheese stir the mixture until it smooth
Remove from the heat mixing ¼ tsp ground espresso. This give a stronger coffee flavor
Transfer the ganache to container, keep it cold in the fridge overnight. Whip the cream up to soft peak before use. keep cold in the fridge up to 5 days
Enjoy your best Eclair Tiramisu !